Sunday, June 21

What's Your Favorite Chicken Sandwich?

How did chicken sandwiches become so popular in the U.S.? Supply and demand. The emergence of large scale chicken processing companies such as Perdue and Tyson in the 1920’s and 1930’s respectively, helped propel chicken’s popularity in America. With such easy availability, chicken prices decreased, consumption increased, and chicken became a steady part of the American diet.

With many families cooking whole chickens, leftovers became standard lunch fare. Sliced leftover chicken meat became a favorite filling for sandwiches (and was the original filling for the classic club sandwich).

Fast food chicken sandwiches as we know them originated in 1967, when Truett Cathy, founder of the Atlanta based restaurant chain Chick-fil-A, introduced the chicken sandwich -- a perfectly crispy-on-the-outside, juicy-on-the-inside breaded boneless breast of chicken served on a toasted buttered bun with dill pickle chips. Whether it's fact or fiction, Cathy claimed that pickles were the only condiment he had on hand, and to his delight, were a big hit with consumers. Other fast food chains quickly followed suit. Then in the late 1980's and early '90's the grilled chicken sandwich emerged as a healthier alternative to the fried original.

It seems everyone has a favorite chicken sandwich; mine is an Italian chicken cutlet sandwich with garlicky sautéed broccoli rabe (a popular Italian vegetable know for its distinctively bold and bitter flavor) and melted sharp Provolone cheese. The best place to get this type of chicken sandwich is at a mom 'n pop Italian deli or pizzeria, where all the guys behind the counter are named Paulie, Joey, or Tony. If you don't have one where you live, then just make your own, because this sandwich is freakin' awesome.

2. Place flour in a separate wide, shallow bowl. Repeat with breadcrumbs.

3. In a large skillet over medium heat, add 3 tablespoons olive oil.

4. Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet, and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining slices.

5. Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. “Shocking” the rabe will maintain its vivid green color.

7. Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with ¼ of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately.

*Shopping Note: Broccoli rabe, also known as rapini, rape, and broccoli raab, is a popular Italian vegetable. It looks like slender broccoli and has a sharp, slightly bitter flavor. It is available at Italian markets as well as most major supermarkets.

You see, this is why I'm so looking forward to your book. Favorite chicken sandwich? Hmm, not sure I can name a single one, not beyond chicken salad, say. Sandwiches aren't 'defined' to me, they're just lunch, often good, but never assembled with any real plan.

Mmmmm....I love a good chicken sandwich and would sometimes make extra just to insure there was some to have the next day. Truthfully, I like it cold and preferably dark on toasted bread, spread with......anything really- chipotle mayo, pesto, honey mustard, blue cheese dressing.... topped with field greens or spinach, thin cucumbers and tomato. A grilled chicken sandwich, topped with grilled slices of eggplant and zucchini and drizzled with a little italian dressing is also a good option.

My fave chicken sandwich was the "Don't be a Chicken" from this little veggie restaurant in Baraboo, WI. Made of fried, marinated, breaded and finally broiled tofu and served with a creamy lemon dressing.

Other than that, I haven't eaten chicken since 1988, so I couldn't tell you.

Oh you tempt me with mentioning Chick-Fil-A!! My college dorm room was decorated with their cows, of course all adorned with phonetically spelled "Go Deekons".

Just made a new chicken sandwich of sorts last night... marinated the (pounded flat) chicken in chopped fresh rosemary, white wine, ground black pepper and a splash or two of olive oil and grilled... topped with some crumbled feta and enclosed in a toasty hard roll. Doesn't hold a candle to CFA but we loved it nonetheless.

I am also eternally grateful to Mr. Cathy for the blissful Chic-fil-A sandwich. Nothing compares to the simplicity of the breaded chicken breast, bun, and pickle.

But my personal favorite is the chicken salad sandwich, made with mayo, celery, chicken, and toasted almonds topped with slices of ripe tomato and lettuce on thick whole grain bread. To me it's happiness in every bite. Wash it down with some sweet tea and life could not get better.